Seasoning

Mustard seeds-1 tsp

Curry leaves-1 string

Dry red chilly-2

Coconut Oil-2tsp

Method

Add washed moong beans , chilly powder ,turmeric powder ,salt , curry leaves and water to a pressure cooker and cook (water level should be higher than beans) Then remove it from fire and keep aside to settle down the pressure ..When pressure is settled open the cooker and add pumpkin pieces and again pressure cook (2 whistle)

In the meanwhile grind grated coconut (1/2) with cumin seeds and small onions to a paste( Add 1 tbsp of water to grind).No need to grind so finely

Then open the cooker and add this paste and allow it to boil for few minutes ..In between taste the curry and add salt or chilly powder if needed.. Boil till it attain its consistency (semi medium gravy.Neither too thick nor too thin)..For seasoning heat coconut oil in a pan and add dry chilly, mustard seeds and curry leaves. Saute them and pour this to the curry.. Now add a handful of grated coconut to the same pan and fry it.When it become golden brown colour add this fried coconut to the erissery ..Now ur tasty Eriserry is ready to serve ..

(If the pumpkin is not ripe enough then u can add 1/2 tsp of sugar .That wil increase the taste)

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43 comments on “Eriserry -Thrissur Style (With Mathanga & Van Payar)”

Hai veena,
this is really good, from a long time i am searching for thrissur style mathaga payar curry and its really good… are u which part in thrissur? all the thrissur recipies hard to find but u made it easy, waiting for more ..best wishes

Hey, thank u so much for this recipe, I love the trissur style mathanga and payar erissery, but was looking for an accurate recipe, I tried urs and must I say, it came out so well that I’m thrilled and I cant thank u enough 🙂 keep putting up fab stuff like this!!

Thank u for this yummy curry Veena ji. Google has proved to be a blessing for those who are staying away from their families like me in gulf. Its one of my fav. curry so googled it nd the curry came out with flying colours. Thanx again.